The effect of sprouted legume flour on the quality of fermented milk product during storage

Abstract

The article presents the results of a study of the effect of germinated legume flour enriched with iodine and selenium on the quality of fermented milk product during storage. The relevance of the research is due to the lack of fermented milk products for people suffering from endocrine disorders, the market void of which reaches about 23 % of total production. As a result of research it is inserted that appearance and a consistence of the sour-milk product made according to a new compounding is jelly-like with equal edges, a uniform clot, milk-beige color. The product has a pure sour milk smell and a pleasant sour milk taste. The complex organoleptic index of the developed product is 0,1 point higher compared to the control. It was found that the mass fraction of fat in the test sample decreases by 1.7%, and the mass fraction of protein by 0,28% increases compared to the control. The use of germinated legume flour affects the change in titratable acidity and fermentation time. The acidity increases by 0,5 ° T, and the fermentation time decreases by 1 hour. According to the studied quality indicators, which are regulated by the normative and technical documentation, the product, where germinated bean flour was used, meets the established norms. Regularities of change of indicators of quality of sour-milk product with use of flour of the germinated bean during storage are defined. It was found that there is a change in acidity, which increases with increasing storage time. Against the background of increasing acidity, there is an increase in the number of lactic acid bacteria. The recommended terms of consumption which make 9 days are established. At this time of consumption, the developed products will have the usual organoleptic characteristics, acidity – 95 ° T. The content of lactic acid bacteria, bifidobacteria and acidophilic bacteria –≤ 10×10. The developed fermented milk product is a carrier of organic iodine and selenium in the amount of 25,2 (n ± 0,2) and 14 (n ± 0,3) μg. Which provides 16,8 and 24,5% coverage of the daily requirement of iodine and selenium for adults and adults and 28 and 46,6 % (respectively) for school-age children.